Ingredients
Scale
- 1 tablespoon coconut oil
- 1 inch fresh ginger (peeled and grated)
- 3 cloves garlic (minced)
- 1 tablespoon red curry paste
- 6 cups vegetable broth
- 1 stalk lemongrass (cut into chunks)
- 8 ounces shiitake mushrooms
- 2 cans coconut milk (15 ounces each)
- 1 block firm tofu (pressed and cubed)
- 3 tablespoons lime juice
Instructions
- In a large pot over medium heat, melt the coconut oil. Add grated ginger and minced garlic, cooking for about 2 minutes until fragrant. Stir in red curry paste and cook for an additional minute.
- Add vegetable broth, maple syrup, lemongrass chunks, and soy sauce to the pot. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
- Mix in shiitake mushrooms and coconut milk. Carefully add cubed tofu and bring back to a gentle simmer for another 3 minutes until heated through.
- Remove from heat and stir in lime juice. Discard lemongrass before serving.
- Ladle soup into bowls, garnishing with fresh cilantro and sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg